Wednesday, January 3, 2018

Greek Moussaka

Here's a delicious recipe from the Better Homes and Gardens Heritage Cook Book.  It says "In the old country Greek Moussaka was a festival specialty because for most Greeks meat was rare--often eaten just twice a year.  The two occasions were usually Easter and the feast day of the village patron saint.  Here, Greek-Americans quickly took advantage of the abundance of meat to serve Moussaka often."

Greek Moussaka

2 medium eggplants, peeled and cut into 1/2 inch thick slices
1 lb. ground beef
1 c. chopped onion
1/4 c. Burgundy
2 Tbsp. snipped parsley
1 Tbsp tomato paste
2/3 c. soft bread crumbs
2 beaten eggs
1/2 c. shredded sharp American cheese
Dash ground cinnamon
3 Tbsp butter
3 Tbsp all-purpose flour
1 1/2 c. milk
Dash ground nutmeg
1 beaten egg
Cooking oil

Sprinkle eggplant slices with a little salt and set aside. 
In skillet cook beef and onion till beef is browned; drain.  Add Burgundy, parsley, tomato paste, 1/4 c. water, 1 tsp salt, and dash pepper.  Simmer till liquid is nearly absorbed.  Cool.  Stir in half the bread crumbs, 2 eggs, half the cheese, and cinnamon. 
In separate saucepan melt butter.  Stir in flour.  Add milk all at once; cook and stir till thick and bubbly.  Stir in nutmeg, 1/2 tsp salt, and dash pepper.  Add a small amount of the sauce to the one beaten egg; return to hot mixture.  Cook and stir over low heat for 2 minutes.
Brown the salted eggplant slices on both sides in a little hot cooking oil.  Sprinkle bottom of 12 x 7 1/2 x 2 inch baking dish with remaining bread crumbs.  Cover with half the eggplant slices.  Spoon on meat mixture.  Arrange remaining eggplant atop.  Pour milk-egg sauce over all.  Top with remaining cheese.  Bake at 350 degrees about 45 minutes.  Makes 6 to 8 servings.

No comments:

Post a Comment

A Conversation with Chef Paul Deiana-Molnar

First, thanks for talking to me, Paul. Full-disclosure, one of the best meals I’ve ever eaten was prepared by you—so thank you again for th...